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This pizza recipe comes from a year of testing to perfect a homemade Neapolitan-style pie. Taking inspiration from Jim Lahey's no-knead method, I've managed to create a light, airy dough with a crispy exterior that works great with any topping. A true delight for pizza lovers everywhere.
The key to success
What makes this recipe special is how easy and versatile it is. The no-knead approach needs minimal work but gives amazing results with a bubbly crust that rivals top pizza shops. Good ingredients and a pizza stone really make all the difference.
Core ingredients
- Flour: 250g of all-purpose or bread flour for a tasty, stretchy dough.
- Yeast: 1/8 teaspoon of dry yeast for slow fermentation.
- Salt: 8g for balanced flavor.
- Sugar: 2g to help browning and enhance taste.
- Water: 185g of lukewarm water for just the right moisture level.
Step-by-step guide
- Mixing
- I combine flour, yeast, salt and sugar in a big bowl. I pour in water and stir just enough to mix everything. Then I let it sit for 24 hours at room temperature.
- Oven prep
- I heat my oven to 280°C with my pizza stone inside for 30 minutes.
- Shaping
- I split my dough into two balls on a floured surface and let them rest for 45-60 minutes.
- Stretching
- I gently push the dough out with my fingertips, keeping the edges thicker for a nice rim.
Tips for great results
The trick is a super hot oven and stone for that crispy crust. I suggest using parchment paper if you're new to this. Don't go overboard with toppings or you'll end up with soggy pizza.
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Topping ideas
You can put almost anything on top. Try a classic Margherita, a white pizza with bechamel sauce, or even leftovers like shepherd's pie can turn into an awesome pizza. I often serve it with a small green salad for a complete meal.
Frequently Asked Questions
- → Why let the dough rest for 24 hours?
- Letting it rest brings out deeper flavors and improves its texture. Enzymes break down starch into sugars, enhancing taste and structure.
- → Can I use less yeast?
- The small amount of yeast is intentional. Slow fermentation with less yeast boosts the dough's flavor and texture.
- → Does oven temperature really matter?
- Absolutely! Very high heat is key for getting a crispy crust on the outside and softness inside, just like at pizzerias.
- → Can I prepare the dough ahead?
- Yes, the dough can rest in the fridge for up to 72 hours. The longer it rests, the richer the flavors get.
- → Why split the dough into two portions?
- This amount makes two medium pizzas. Smaller dough balls are quicker to roll out and handle.